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go_west_til_you_cant
First bake of the year and first time using a Sunmix10 and baked in my Simply Bread oven
25% whole grain country loaf – makes 6 x 780g loaves:
1800g Bob’s Red Mill bread flour (75%)
450g Breadtopia whole emmer flour (19%)
150g Breadtopia sprouted rye flour (6%)
1800g water (75%) @ 75°F/24°C 
480g starter at peak (20%)
48g salt (2%)
I kind of went in blind here so take the instructions with a grain of salt. Add to mixer the water and starter, reserving 100g water for the salt. Mix on medium speed until just dispersed. Add flour a few cupfuls at a time over 5-6 mins, being sure to scape the dry flour off the bottom of the bowl and then rest the dough 2 mins. Add the salt and remaining water on top and mix med-high for 5 mins. Rest 10 mins and then mix 2 minutes more. Final dough temp was 77°F/25°C. Didn’t worry about windowpane because I was being cautious about overmixing. Move dough to large bin.
Perform 3 sets of coil folds spaced 45 mins apart, let dough rise until increased 50% in volume. Divide and preshape, rest until somewhat slack, and place in prepared bannetons. Rest at warm room temp until dough has increased another 25% in volume. Refrigerate overnight. I waited 2 nights to bake because life.
I baked these in a Simply Bread oven preheated 500°F and then reduced to 450. I never turned off the coils because I forgot. Five second steam at the beginning, released after 20 minutes. 
If using a Dutch oven I would bake covered 475°F/245°C for 20 minutes and then 18-20 mins more uncovered at 450°F/230°C.
sarahisgreatish
Stunning!!!
Meow_or_RightMeow
Wow!! Literally perfection!
agxc
I’ll call out a little step here that many people don’t do. After dividing and shaping the dough, let it proof again on the counter (25 percent more rise) and THEN put the loaves in the fridge. It’s much less likely that your loaves will be underproofed if you do it this way.
kumquatthievingthot
Oooh okay so you did a bit of gluten development with your mixer. If I wanted to do this by hand, would that be slap and folds? Working on getting a beautiful open crumb like yours
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First bake of the year and first time using a Sunmix10 and baked in my Simply Bread oven
25% whole grain country loaf – makes 6 x 780g loaves:
1800g Bob’s Red Mill bread flour (75%)
450g Breadtopia whole emmer flour (19%)
150g Breadtopia sprouted rye flour (6%)
1800g water (75%) @ 75°F/24°C 
480g starter at peak (20%)
48g salt (2%)
I kind of went in blind here so take the instructions with a grain of salt. Add to mixer the water and starter, reserving 100g water for the salt. Mix on medium speed until just dispersed. Add flour a few cupfuls at a time over 5-6 mins, being sure to scape the dry flour off the bottom of the bowl and then rest the dough 2 mins. Add the salt and remaining water on top and mix med-high for 5 mins. Rest 10 mins and then mix 2 minutes more. Final dough temp was 77°F/25°C. Didn’t worry about windowpane because I was being cautious about overmixing. Move dough to large bin.
Perform 3 sets of coil folds spaced 45 mins apart, let dough rise until increased 50% in volume. Divide and preshape, rest until somewhat slack, and place in prepared bannetons. Rest at warm room temp until dough has increased another 25% in volume. Refrigerate overnight. I waited 2 nights to bake because life.
I baked these in a Simply Bread oven preheated 500°F and then reduced to 450. I never turned off the coils because I forgot. Five second steam at the beginning, released after 20 minutes. 
If using a Dutch oven I would bake covered 475°F/245°C for 20 minutes and then 18-20 mins more uncovered at 450°F/230°C.
Stunning!!!
Wow!! Literally perfection!
I’ll call out a little step here that many people don’t do. After dividing and shaping the dough, let it proof again on the counter (25 percent more rise) and THEN put the loaves in the fridge. It’s much less likely that your loaves will be underproofed if you do it this way.
Oooh okay so you did a bit of gluten development with your mixer. If I wanted to do this by hand, would that be slap and folds? Working on getting a beautiful open crumb like yours